Garlic Eggplant

Ingredients

• 1 ½ lb. eggplant, cut into ½" cubes
• 1 large onion, chopped or minced
• 2 tbsp. soy sauce or Tamari
• 2 tsp. sesame oil (optional)
• ⅓ cup water
• 1 tsp. sugar
• 3 tbsp. olive oil or vegetable broth
• 8 cloves minced garlic
• 1 tbsp. mixed chili paste with garlic (or plain chili paste)
• ½ tsp. minced ginger (I usually add more than this)

Directions

1. In a bowl, mix together the soy sauce, sesame oil, water and sugar.
2. Add olive oil, garlic, chili paste and ginger to the heated wok, and cook for a few seconds, stirring constantly.
3. Add eggplants and onions
4. Pour soy sauce mixture over eggplant and toss well.
5. Add enough water so that liquid comes halfway up the eggplant mixture.
6. Cover tightly and allow to cook
7. When eggplant is tender, uncover and cook until most of the remaining sauce has evaporated.
8. Serve with rice